Sauté the asparagus with 1 tablespoon of butter in a frying pan for 2 minutes. The asparagus should be tender but still slightly crunchy.
Add the bacon into a frying pan and cook until brown and crispy.
Poach the eggs. For this bring a saucpan of water to a boil then add 1 teaspoon of vinegar. Break the eggs one by one into a small cup then gently drop them into the boiling water. Cook for 3 minutes or until the egg white is cooked.
Divide asparagus among four plates, arrange two poached eggs on each plate, add the bacon, 1 tablespoon of vinaigrette, salt and pepper.